Tags: Lake Corbara

Following a wonderful walking tour of Orvieto we found ourselves checking into la Penisola country resort and restaurant. The resort is situated on a small peninsula along the shore of Lake Corbara in the heart of Umbria. It is located about halfway between Todi and Orvieto. A wonderful place to rest after a long and exhausting day.

The drive to the hotel had been short but pleasurable. Slightly footsore from a day spent wandering the city and my mind overflowing with history and rich cultural imagery, we wound our way through the countryside passing old manor houses and rolling vineyards.

The hotel was located just across a narrow bridge opposite an old olive orchard. The lake served as a beautiful, reflective backdrop abruptly, but not unattractively, cut across by the low lip of the nearby dam.

After casually dumping my backpacks in my room and hastily checking e-mail I felt a glimmer of life still to be had in head and feet. Eager to enjoy the misty haze rising off the lake as the sun set I snagged my camera, hopped a fence and made my way back down by the road. I can’t remember the songs that were playing, only that they were vintage and from another era. The road was quiet, and the sunset combined with the empty road and blooming flowers left me at the mercy of the music which dragged me out of time and place.

While most roads are often a blight on nature and little more than ugly paved charcoal lines smeared unattractively across the face of the countryside, I’ve always felt that there are moments, special moments, where they can be something more. Roads are like the lines on a map or a door left slightly ajar. They are portals, conveyors that transport us towards new adventures and far off places while simultaneously bringing the exotic to our doorstep.

As I waded into a sea of yellow blossoms and carefully lowered myself until my face and shoulders were floating on a sea of yellow turned gold by the last rays of sunset I found myself grateful the road was there. With each photo I snapped it added to the charm, to the moment, and to the full bouquet of sensation.

Each piece of the whole added to the ambiance and captured my mood, but it was in the combined stimulation of each of my senses that I found myself swept away. The gentle tingle of a soft breeze teasing my hair, the potent aroma of the flowers and grass as I knelt, the charming notes of a long dead performer crooning in my ears, and then the chorus of color, lines, and shapes that filled my eyes and burned themselves into my synapses. This was Italy. This was life.

As the sun slipped below the rim of the dam and the light gently faded I found myself slowly return and re-sync to the world around me. My throat was dry which reminded me that dinner would no doubt start soon. After washing up I made my way to the dinner reception that the resort a mixture of local business folks, and political functionaries had assembled for us. As I entered the dining room I was pleasantly surprised to find a gentleman playing a mixture of traditional and modern pieces on a narrow-bodied fiberglass violin.

A beautiful table had been set and I found myself taking stock of my appetite. It had been a full day, an active day, but also a day that was already full of food. After the amazing three hour lunch I had enjoyed earlier in the day I knew that the meal they had planned would likely be a bit of a challenge to tackle. I couldn’t help but chuckle at the stark contrast. When traveling as a budget backpacker the never-ending series of monotonous kebabs, gyros and pasta that make up one’s diet is crushing. When traveling as a blogger and guest of the region the opposite holds true. Overwhelmed not by monotony and small portions, but course after course of delicious, rich Italian food.

Never one to neglect the opportunity to embrace local food or turn away heartfelt hospitality I set to the delightful task at hand. As we gathered, there was a delightful mixture of Italian meats and cheeses set out, including a crispy suckling pig! The wild boar sausage, salami, and suckling pig were fantastic and could have easily been a meal in and of themselves. The gentlemen serving us were warmhearted characters and set to their task with attention and passion. The display and presentation was wonderful, with a mixture of local ingredients and objects from the surrounding countryside displayed in simple but elegant form.

As the last stragglers made their way into the room we filled our glasses with wine and gathered around so our hosts could introduce the region, the food, the wine, and the olive oil. Make sure not to miss my post about the olive oil tasting lesson we enjoyed. Through it all the local wine flowed freely and I’ll admit that most of us were likely a bit tipsy by the time we assumed our seats.

The meal started on a rather intense note with a fried pike and chub embellished with crispy zucchini flowers. Which is to say, an interesting mixture of chunks of fish, zucchini, and whole fried minnows. While somewhat common around the Mediterranean and in other parts of the world, the presence of whole minnows as part of a meal is quite unusual by American standards. In the past I had tried them sparingly, mostly in Spain, as a curiosity. Those attempts had been met with mixed success as I found that most of the fish I had tried had tended to be far too strongly flavored for my taste. The overpowering fish taste combined with the exotic visual nature of the dishes had left me somewhat hesitant to dive into the small mound of friend fish I was presented with.

But…when near Rome, do as the Umbrians do…right? So, I tentatively took one of the minnows by its battered tail and mouthed it. To my delight, the overwhelming wave of fishiness I had encountered in the past was nowhere to be found. Instead I was greeted by a wonderful mild fish taste with just enough salt to set off the flavor. In short, they were delicious! In short order I’d quickly leveled what had previously looked like a small mountain and likely relaxed visibly as the part of the meal I had been somewhat concerned about had turned out to be quite positive. I’m not sure if it was the minnows used, that the oil was obviously quite fresh and pure, or the wonderful preparation, but I was quite impressed. The pike fillets were also quite good, and again they were mild, fresh, and not over cooked.

Located as we were beside a freshwater lake, the theme for the evening was local and fresh with a fish theme. The next course was, “A nest of water and flour Umbrichelli with perch pomodorino tomato and basil ragu”. After the slightly salty flavor of the previous dish, the salsa and ragu provided a wonderful sweet and slightly spicy contrast. The perch was fresh, had a wonderful taste and was perfectly cooked. It had subtle hints of garlic, a slight taste of olive oil, and the aroma of fresh tomatoes, a pinch of chili pepper and basil.

By the start of our third course we were also well into our third local wine for the evening. With a slight rose hue taking to most of the group’s cheeks, voices grew louder, gestures began to become slightly more exaggerated and the group transitioned from talking exclusively about the fish, to discussing the region, life, travel adventures and similar stories. For the third course the chef left behind fish, temporarily, and instead offered another local delight – a fantastic black truffle tagliatelle. The tagliatelle used local black truffles harvested in the nearby town of Norcia for a delicious plate that did a wonderful job emphasizing the earthy flavor of the truffles. Of the different plates served over the course of the meal, I think that this was likely my favorite while the first course was the most fun. The tagliatelle’s slightly nutty flavor and the buttery rich, olive oil and salt undertones of the pasta combined beautifully.

The tagliatelle and wine that had been paired with it soon gave way to the next course…. and the next wine. This was “Coregone in a a potato and rosemary shell on a piano bean sauce”. The Coregone is a type of (I believe) whitefish found in Europe and one of the local fish that is common in Lake Corbara. The fish had a mild taste that was wonderfully accented by the rosemary bean cream. The circular shapes you can see in the photo above are actually thin potato slices where were laid out and cooked on top of the Coregone fillet. These did a lot to keep the fish moist and to help lock in the flavor.

I hate to say it, but by the final course I was so full I could barely move and likely was incapable of properly appreciating the course. Despite this the rich scent of the “Roast Guinea-Fowl with traditional Umbrian stew and rustic crostone bread” left me little choice. Served with a side of parboiled asparagus salad the guinea-fowl was delicious. Cooked skin-on with a rich crust of salt, spices and bacon, each bite of the bird was an explosion of flavor. The wild asparagus was properly salted and had a slight hint of mint to set the flavor off. Both went well together and despite my better judgement I found myself clearing my 5th and final plate. The meal was prepared by the chef in charge of the resort’s Life School: Live Italian Food Experience and I have to admit, if I had the time, I definitely would have enjoyed a lesson or two.

The remainder of the evening was a delightful mixture of wine, music and conversation rounding out the 2.5-hour-long meal and what had been a fantastic and absolutely jam-packed taste of what Umbria has to offer. However, with an early morning ahead of us we all found our way to bed with full stomachs and heavily-laden eyelids. I suppose the glow of the wine in our cheeks helped as well.

Alex Berger

In 2007 I set out on a three month solo trip through Europe. I've been authoring VirtualWayfarer ever since with a focus on sharing stories, musings, and advice through a visually and narrative rich format.

I'm a former M&A professional from Arizona who re-located to Copenhagen, Denmark five years ago. I currently work as a Product Marketing Manager in the ad tech industry while simultaneously authoring this blog.

All opinions expressed on this site are mine alone and do not represent my employer.